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Make any day taste like you’re celebrating Mardi Gras by shaking up a batch of Creole Seasoning to sprinkle over chicken, steak, pork, or seafood. Then learn how to make Creole marinade for meat using this zippy spice blend as the base.
Creole Seasoning is the signature ingredient to lend a fiery, flavorful boost to my Shrimp Po’ Boy and Chicken Gumbo recipes. But as you’ll see below, this simple spice mix is great for so much more than those two entrées! For that reason, I stock a spice jar with this easy spice blend in my pantry so I have a pre-mixed batch ready to put to use in seconds.
Before we dive into the Cajun Seasoning recipe itself, let’s moment to talk about history. Curious about what makes Creole cuisine different from Cajun fare? It depends on who you ask, but the major difference is that Cajun cooks eschew tomatoes, and Creoles welcome them to the party.
Creole cuisine is often noted as more “cosmopolitan” than rustic Cajun recipes, but that, too, can depend on the dish and the occasion. Both are essential cultures within New Orleans, and they team up add so much deliciousness to my Mardi Gras menu.
You need not reserve this spice blend for that festive time of year, though. I reach for it at least weekly, and have several ideas for how to just Creole Seasoning below.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Paprika: Both sweet and smoked paprika work here.
- Salt: Add salt to taste; 2 tablespoons is my sweet spot for this Creole Seasoning mix. You can also omit the salt entirely and add it to individual dishes as you go, if you prefer.
- Cayenne pepper: Crank the heat up or down by adding more or less cayenne pepper. Leave this out if you don’t dig spicy food.
Instructions
- In a small bowl or jar, combine sweet paprika, garlic powder, salt, freshly ground black pepper, onion powder, cayenne pepper, crushed dry oregano, and crushed dried thyme. Store in an airtight container in the pantry for up to 6 months.
Recipe tips and variations
- Yield: This Creole Seasoning recipe makes ¾ cup seasoning.
- Storage: Store covered in a dark, cool place for up to 6 months.
Recipe FAQs
Both spice blends feature paprika, salt, garlic powder, onion powder, and dried thyme. Italian seasoning (a mix of basil, oregano, rosemary, marjoram, and more thyme) rounds out my Cajun Seasoning ingredient list. My Creole Seasoning simply calls for oregano and black pepper. Use either for a technique called “blackening,” which is delightful for salmon (or nearly any kind of fish), chicken, shrimp, pork, steak, or whatever protein you crave.
Absolutely. To make a marinade for 2 pounds of steak, chicken, pork, or shrimp, whisk together ½ cup olive oil, ¼ cup lemon or lime juice, 1 tablespoon brown sugar, and and 1 tablespoon Creole Seasoning. Marinade at room temperature for 30 minutes or in the refrigerator for up to 1 hour. Pat the protein dry before cooking.
Shrimp Creole
This Shrimp Creole recipe starts with a roux and ends with a skillet full of shrimp, vegetables, and a savory tomato broth.
View Recipe
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Creole Seasoning
Ingredients
- 3 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano crushed
- 1 tablespoon dried thyme crushed
Instructions
- In a small bowl or jar, combine sweet paprika, garlic powder, salt, freshly ground black pepper, onion powder, cayenne pepper, crushed dry oregano, and crushed dried thyme. Store in an airtight container in the pantry for up to 6 months.
Notes
- Paprika: Both sweet and smoked paprika work here.
- Salt: Add salt to taste; 2 tablespoons is my sweet spot for this Creole Seasoning mix. You can also omit the salt entirely and add it to individual dishes as you go, if you prefer.
- Cayenne pepper: Crank the heat up or down by adding more or less cayenne pepper. Leave this out if you don’t dig spicy food.
- Yield: This Creole Seasoning recipe makes ¾ cup seasoning.
- Storage: Store covered in a dark, cool place for up to 6 months.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.